<<Disclaimer: Verify this information before applying it to your situation.>>

I want to thank everyone who answered my post.  Most persons were in
need in of the info that I requested. Some persons suggesting using
flaxseed or the powedered egg relacer, however I am allergic to flaxseed
and the powedered egg replacer doesn't work as well in cakes as the
gelatin. (Only my oppinion.) One respondant wanted the name of a gelatin
that could be used as cool whip, but I do not have this info either.
However, if anyone in cyberland does know of a gelatin that could be
used in that manner, please post because inquiring minds want to know!

Several persons wanted to know the name of the GF gelatin that I had
formerly used from EnerG Foods, and unfortunately there wasn't a name as
such on the package...only "GF gelatin".  So I have no name in which to
draw from either.

Another respondant suggested I use Agar Agar, and I do have this product
on my shelf; I will give it a try.  I see no reason why it souldn't work
once the proportions could be worked out.  With the geletin I was using,
for one egg, use one tsp of gelatin to three tablespoons of boiling
water.  Or with the regular Knox unflavored gelatin, the procedure for
disolving the gelatin is on the packaage which differes slightly.

Other suggestions included contacting the King Arthur Flour Company
(1-800-777-4434) and inquire as to "gelatin sheets" used by commercial
bakers.  I have not done that, but I will do that in the future since
the gelatin sheets sound interesting. Others suggested contacting a
baking company and asking where and what they used, and perhaps finding
a gelatin source that way.  Yet another person was able to purchase bulk
gelatin through their coop, or buyers club, but that they had to
purchase a rather large quantity, more than one person would probably
want to purchase by alone.

I recieved a post from Miss Robens (1-800-891-0083) and was informed
that they had a bulk gelatin for sale and that you can puchase a small
quantity such as 4 oz for $2.75, or as large a quantity as 5-10 lbs, for
$9.25 a lb. This gelatin I am told is similar to Knox, but by Hormel.

Happy baking, folks!

Candice in California